Tofu Benedict
Benedict is back on the menu! Our vegan version of this classic brunch dish uses pan-fried tofu instead of eggs, sweet and salty eggplant rounds instead of Canadian bacon, and a healthy dose of greens and tomato!
Ingredients
- 2 vegan English muffins split, (or use 4 if you want tops)
- 2 tablespoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon cider vinegar
- ½ teaspoon liquid smoke or smoked paprika
- 1 teaspoon oil
- 3 tablespoons olive oil divided
- 3 ⅛-inch slices eggplant, unpeeled
- 2 garlic cloves minced
- 4 cups baby spinach
- 1 package extra-firm or super-firm tofu cut lengthwise into slices and patted dry (if you like, use a round cookie cutter to make tofu rounds; reserve the edges for another use)
- ¼ cup nutritional yeast
- ½ teaspoon onion powder
- ¼ teaspoon black salt or use regular salt
- 1 tablespoon oil
- 4 slices of tomato
- 1 batch Cashew Hollandaise recipe follows
- Smoked paprika and ground black pepper for garnish
Instructions
- Lightly toast the English muffin halves and set aside.
- In a small bowl, mix together the soy sauce, syrup, vinegar, and liquid smoke. Heat 1 teaspoon of oil in a pan over medium heat. Dip the eggplant slices into the mixture and fry several minutes on each side until cooked through. Transfer to a plate.
- Add the spinach and garlic to the same pan and cook until spinach is wilted, about 3 minutes.
- On a small plate, mix together the nutritional yeast, onion powder, and salt. Heat the oil over medium-high heat in the same pan. Dredge the tofu slices and place in the pan. Cook for a couple of minutes on both sides until golden brown.
- To assemble the sandwiches, spoon a little sauce on each muffin. Top with tomato, spinach, eggplant, and tofu. Spoon more sauce on top and garnish with paprika and pepper.
Tried this recipe?Let us know how it was!